Health benefits of the glycaemic index

Abstract

The scientific world is inundated with literature on the glycaemic index (GI). The GI refers to the rate of digestion and absorption of carbohydrate foods, i.e. the blood glucose raising potential of carbohydrates.1 The GI of a specific meal or food is determined by the nature and total amount of carbohydrate consumed, as well as by other dietary factors that affect nutrient digestibility or insulin secretion. Various health benefits have been linked to the consumption of low-GI foods. These can be divided into preventive and curative benefits. The development of diabetes mellitus, obesity and cardiovascular disease (CVD) has been reported to be linked to the intake of high-GI foods. On the other hand, intake of low-GI foods has been shown to play a positive role in the treatment of these diseases.1-3